Once you make these brunchtime pancakes you may never make plain ol' pancakes again! Our recipe has cream cheese in the batter and warm cherries on top.
What You Need
Original recipe yields 7 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 egg s
2/3 cup flour
2 Tbsp. oil, divided
1-3/4 cups cherry pie filling, warmed
7 tsp. cinnamon sugar
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Let's Make It
Beat cream cheese and eggs in medium bowl with mixer until blended. Add flour; mix just until blended.
Heat 1 Tbsp. oil in large skillet on medium heat. Spoon 1 Tbsp. batter into skillet for each pancake; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding remaining oil as needed.
Serve topped with pie filling and cinnamon sugar.
Prepare using PHILADELPHIA Neufchatel Cheese.
Serve topped with ratatouille or sautéed mixed fresh vegetables instead of the cherry pie filling and cinnamon sugar.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 5 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.